- Title Pages
- Dedication
- Preface
-
Introduction A New Approach to Wine Tasting -
Part I Fluid Dynamics of Wine Tasting -
Chapter One Sip and Saliva -
Chapter Two The Tongue -
Chapter Three Respiration and Wine Aromas -
Chapter Four The Pathway for Retronasal Airflow -
Chapter Five Swallow, Aroma Burst, and Finish -
Part II How Sensory Systems Create the Taste of Wine -
Chapter Six Sight -
Chapter Seven Orthonasal Smell -
Chapter Eight Orthonasal Smell -
Chapter Nine Orthonasal Smell -
Chapter Ten Touch and the Mouthfeel of Wine -
Chapter Eleven Taste Modalities and Wine Tasting -
Chapter Twelve Creating Taste Perception -
Chapter Thirteen Retronasal Smell -
Chapter Fourteen Retronasal Smell -
Chapter Fifteen Retronasal Smell -
Part III How Central Brain Systems Create the Pleasure of the Taste of Wine -
Chapter Sixteen Wine Tasting, Gender, and Aging -
Chapter Seventeen Memory and Wine Tasting -
Chapter Eighteen The Language of Wine Tasting -
Chapter Nineteen Pleasure -
Chapter Twenty Practical Applications of Neuroenology to the Pleasure of Wine Tasting -
Appendix A Wine-Tasting Tutorial with Jean-Claude Berrouet - Bibliography
- Index
A New Approach to Wine Tasting
A New Approach to Wine Tasting
- Chapter:
- (p.1) Introduction A New Approach to Wine Tasting
- Source:
- Neuroenology
- Author(s):
Gordon M. Shepherd
- Publisher:
- Columbia University Press
The principle of the book is set out at the start: taste is not in the wine; the taste is created by the brain of the wine-taster. At present there is no book focused on how wine taste is created by the brain. We show how, just as with creating the flavors of food, creating the flavors of wine engages more of the brain than any other human experience. The book aims to explain how this happens to enhance your wine tasting enjoyment, whether yours is the brain of the casual wine drinker at home or the brain of an expert professional wine taster.
Keywords: wine taster, brain, casual wine drinker, expert wine drinker, conscious perception
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- Title Pages
- Dedication
- Preface
-
Introduction A New Approach to Wine Tasting -
Part I Fluid Dynamics of Wine Tasting -
Chapter One Sip and Saliva -
Chapter Two The Tongue -
Chapter Three Respiration and Wine Aromas -
Chapter Four The Pathway for Retronasal Airflow -
Chapter Five Swallow, Aroma Burst, and Finish -
Part II How Sensory Systems Create the Taste of Wine -
Chapter Six Sight -
Chapter Seven Orthonasal Smell -
Chapter Eight Orthonasal Smell -
Chapter Nine Orthonasal Smell -
Chapter Ten Touch and the Mouthfeel of Wine -
Chapter Eleven Taste Modalities and Wine Tasting -
Chapter Twelve Creating Taste Perception -
Chapter Thirteen Retronasal Smell -
Chapter Fourteen Retronasal Smell -
Chapter Fifteen Retronasal Smell -
Part III How Central Brain Systems Create the Pleasure of the Taste of Wine -
Chapter Sixteen Wine Tasting, Gender, and Aging -
Chapter Seventeen Memory and Wine Tasting -
Chapter Eighteen The Language of Wine Tasting -
Chapter Nineteen Pleasure -
Chapter Twenty Practical Applications of Neuroenology to the Pleasure of Wine Tasting -
Appendix A Wine-Tasting Tutorial with Jean-Claude Berrouet - Bibliography
- Index
